Cream of mushroom soup
Description
The recipe won't take much time. You can use any mushrooms, including a mix: wild mushrooms, button mushrooms, porcini, or others. Serve the hot soup with garlic croutons and fresh herbs. The dish can be saved for later, but it's best eaten right after cooking—much tastier this way. If you need a larger portion, simply increase the quantity of ingredients. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Wash the mushrooms, trim the ends of the stems, and cut them into small pieces (reserve 1-2 mushrooms for garnish). Wash and chop the green onion.
- 2
Step 2
2. Melt the butter in a saucepan, add all at once: mushrooms and green onions. Sauté until the liquid evaporates.
- 3
Step 3
3. In a glass of cold vegetable broth (or water), mix the wheat flour, pour it into the mushrooms, then add the milk, and bring the mixture to a boil.
- 4
Step 4
4. Using an immersion blender, puree the soup until smooth, season with salt and paprika to taste, and heat for a few more minutes.
- 5
Step 5
5. Pour the soup into bowls, garnish with fresh mushrooms and green onions.